Zucchini Summer Soup

Summer Soup with peas, carrots and zucchini

Just because it is summer it doesn’t mean you have to stop eating soup, right? Some people may think summer is not a time to have soup but I like to continue to eat soup all year long. If people from very tropical countries like in northern Brazil where it is summer all year think this way, they never would have soup in there lives, correct? For me, you can have light and fresh soups in the summer and hot and spicy soups in the winter.

Summer Soup with peas, carrots and zucchini

Soup is one of my favorite meals and has been about two months that I haven’t made any soup. I missed it a lot because my husband and me use to have soup at least two times a week during fall and winter. You can see how much we love soups of all kinds.

Summer Soup with peas, carrots and zucchini

So, today I am bringing a light fresh soup for summer. This Zucchini Summer Soup is very flavorful super easy recipe to make. You can add any seasonal veggies and you will end up with a delicious meal for your busy week days.

About the recipe:

You have to be very careful with the cooking time, because zucchini cooks very fast and if you don’t pay attention your zucchini can be very soggy. So, cook the harder veggies first and then add zucchini. Peas and chickpeas will be added at the end because both are already cooked. And voila you will have a fresh and delicious soup to enjoy even on the summer!

Summer Soup with peas, carrots and zucchiniSummer Soup with peas, carrots and zucchini

For more delicious soup recipes, you can visit my Soup Pinterest Board!

5.0 from 3 reviews
Zucchini Summer Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons extra virgin oil
  • ⅔ cup red onion, chopped
  • ½ cup carrot, diced
  • 1 cup sweet potato, diced
  • 4 cups low sodium vegetable broth
  • 1 cup zucchini, diced
  • ½ cup frozen peas
  • ½ cup chickpeas
  • 1 teaspoon garlic powder
  • A pinch of chili pepper
  • Salt and pepper
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot and sweet potato.
  2. Cook for about 10 minutes.
  3. Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
  4. Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
  5. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley

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Comments

  1. says

    Summer soups are the BEST! Especially if it involves zucchini! This looks like such a simple, tasty soup, Olivia and I LOVE that you threw sweet potatoes into the mix! Combined with the summery zucchini, it’s the PERFECT mid-summer soup!

  2. says

    It’s soup season year-round as far as I’m concerned! I love soup with zucchini and this recipe looks so fresh and simple. Plus the sweet potatoes? UGH, so good, my dear!

  3. says

    I usually don’t eat soup in the summer but today was such a cool, windy, rainy day that I craved soup. This recipe sounds wonderful. The one change I might make (as I am on Weight Watchers) is to use winter squash instead of the sweet potato – but, honestly, this sounds yummy just the way it is. I pinned it.

    • says

      This summer in Canada is not very hot. It is raining all the time. So, like you said it is a perfect moment to have some light soup. Thanks a lot for stopping by ;-)

  4. says

    I love soup all year round! Although I do prefer lighter ones during the summer!

    This looks fantastic – and gorgeous light in these pictures! So pretty!

  5. says

    I’ve been craving soup lately! Maybe it is because we’ve been keeping our AC so cold that it feels like winter inside our house, haha! I love the summer/ winter fusion with this soup!

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